First Assortment of 3 Ratafias and 3 Cavas Brut Reserva of Abbey of Montserrat

5171 – RATAFIA OF ABBEY OF MONTSERRAT of 70 Cl.

 Characteristics: Ratafia of Montserrat is a liqueur made according to the original recipe of the Benedictine monks of the Abbey of Montserrat. Produced by the hydro alcoholic maceration of tender walnuts and the distillation of 22 aromatic plants, roots, spices and selected fruits. Its delicate artisanal preparation and a minimum aging of six months in barrel give a unique slightly bitter bouquet and several aromatic notes. It is recommended to take it after a meal, with ice or cold. It is also an excellent addition to the kitchen in sauces or roasts, where it brings out all the flavours and nuances of the plants with which it is made and also for making desserts with fruit or pastries.

Graduation: 26% Vol.

Capacity: 70 Cl.

Tasting note: The aromatic set is light, honeyed, fresh, complex and velvety with hints of anise and menthol where aromatic notes of cherry pits and hints of coffee appear.

Colour: brown-amber with greenish reflections.

Consumption temperature: Drink only very cold or with ice.

 

 

1903 – CAVA BRUT RESERVE OF ABBEY OF MONTSERRAT

Characteristics: Fruit, freshness and complexity are the three main virtues that define Albert Monells Cava Brut Reserve. The fruit and freshness come from the care with which we treat the grapes, as they are picked 100% by hand and transported in 25 kilo boxes to prevent the grain from breaking and the must from oxidation, with the consequent loss of freshness The complexity comes from a special preparation consisting of the autolysis of the yeasts with the base wine for 3 months before being bottled, and a second autolysis of the yeasts for a minimum of 15 months aging inside the bottle.

Elaboration: The grapes used to make Brut Reserve come from a wide variety of vineyards in the region. In this way, the peculiarity of each area can be used to achieve a complex and harmonious cava. Natural decantation of the must for 24 hours to achieve fruitier and more elegant wines. A minimum of 15 months of aging in the bottle, in conditions of complete darkness and rest, 20 meters below the ground, and at a constant and natural temperature between 14 and 16ºC.

Blend: Chardonnay (50%), Macabee (30%) and Xarel·lo (20%)

Graduation: 12% by Alc. Contains Sulphites.

Bottle type and capacity: Standard 75 Cl.

Tasting notes:

• View: The letter of presentation is its elegant and persistent bubble with golden reflections.
• Nose: Aroma of white, tropical and citrus fruits, and moderate floral notes.
• Palate: Its palate is exquisite, complex and tasty, with good acidity and a taste of lime and pineapple. Dry mouth feel and good persistence on the palate

Pairing: Cava ideal to start a meal, faithful friend of preserves (clams, cockles, anchovies) also ideal with pastas such as seafood noodles, drizzled with arbequina extra virgin olive oil, as well as with salads seasoned quail Surprising with soft sheep’s cheeses such as cakes (Casar, Serena, Pirineu, etc.) thanks to its fair dosage of 9 grams of sugar.

Service: We recommend serving it between 4 and 6ºC